‘High Tea’ Cucumber-Chutney Sandwiches

I grew up eating these delicious, light, fluffy sandwiches. My fondest memories of my summer days when I was in school include going for a rigorous swim, after which my mom would whip up these sandwiches for a light snack. These are often served in homes in India, and my guess is that this was India’s version of the British ‘tea sandwiches’. In India, they slather on butter instead of cream cheese, but I prefer the lightness (and lower calories) of using a light whipped cream cheese.

If you are making these for a party and want a sleek presentation, cut off the ends of the bread slices before cutting them into thirds for bite-sized sandwiches. When making these at home, I prefer not wasting the ends of the bread, and quite frankly, I love the rustic look! 🙂

Enjoy this airy (and deliciously vegetarian) recipe from my childhood days. Share them with your kids, family, and friends and pair it with a delicious cup of cardamom tea to feel like royalty and have high tea! 😉

Love,
Priyanka

Yields: 1 beautiful sandwich
Ingredients
2 slices of white or buttermilk bread (or any other bread you enjoy)
1 tablespoon of light, whipped cream cheese
2-3 tablespoons of cilantro-mint chutney
1/4 cucumber, thinly sliced into disks
salt, to taste
black pepper, to taste
Fun idea: Stuff these sandwiches with some crispy chips like doritos for an added crunch!

Directions
Spread the cream cheese on one slice of bread. Now lightly salt and pepper this piece of bread. Now spread the chutney over the cream cheese (this minimizes the bread getting soggy from the chutney). Now arrange the slices of cucumber on top of either side (you can add less or more cucumber according to taste).

Serve immediately and enjoy!

Healthy Nachos

Have you guys been tempted by the oozy, amazingness of cheesy nachos at a baseball game or your local taqueria? DON’T DO IT!!! There is absolutely no reason to take in that synthetic, re-heated cheese and poison your body with it, when you can make even tastier nachos at home with real cheese! 🙂 This is a no-cook recipe that takes less than a few minutes to assemble and less than 2 minutes in the microwave. A one-plate meal or finger-food, depending on what your craving is. Serve this as a hot appetizer at your next party too!

Enjoy!

Love,
Priyanka

Ingredients
tortilla chips, of your choice (white corn or yellow)
one can of black beans, drained
finely diced onion
grated cheese of your choice (I prefer using a blend of mozzarella and cheddar, or you can also use a ‘mexican blend’ found at most grocery stores)
sliced green chili
salsa, of your choice (I like to use both salsa verde and a corn salsa!)
sour cream
Optional topping: grilled chicken or rotisserie chicken

Directions

Fill a microwave-safe plate with tortilla chips. Top with black beans, onion, cheese, chili slices (and cooked chicken, if you want). Microwave for approximately 1 minute 30 seconds (depending on your microwave strength) until cheese is perfectly melted. Top with salsas of your choice and drizzle with sour cream. Enjoy hot! 🙂

Grilled Corn with Cotija Cheese, Cayenne & Lemon

Hi my loves! This summer, you MUST get outside and grill some beautiful corn! This preparation of eating whole corn on the cob is a mix of my experience eating road-side roasted corn in India with my love for Mexican flavors (i.e. the salty Cotija cheese!). This is an easy appetizer to complement your grilled vegetables and meat at your next outdoor soiree. Enjoy!

Love,
Priyanka

Ingredients
4 corn on the cob, husks removed but stem attached for easy handling on the grill
1 tablespoon cayenne pepper
1/4 cup crumbled cotija cheese (available at most mexican supermarkets)
1 lemon, cut in half

Directions
Grill the corn on the cob directly on the grill until done to your liking. Meanwhile, prepare your cayenne-lemon paste. In a small bowl, juice the lemon halves and add the cayenne pepper. Using one of the lemon halves as a ‘spoon’, mix these two ingredients into a paste and reserve this lemon half to apply the paste to the corn! Just leave it in the bowl.

Once your corn is grilled, apply the cayenne-lemon paste to the corn using the lemon half. Finish the preparation by sprinkling the beautiful cotija cheese on top and enjoy hot! 🙂

Quick Padrón Peppers

Padrón peppers (also known as Spanish pimientos de Padrón), are my favorite kind of green peppers because they are crispy, mild-tasting, and occasionally give you a spicy surprise! These beautiful peppers come from the ‘capsicum’ family (better known as bell pepper in the US), and this preparation is my favorite way to eat them (and they are my husband’s favorite healthy snack!). Rumor has it that the peppers grown towards August/September tend to contain more capsaicin (spiciness) than the ones of June/July.

All I know is that when spring and summer comes around, I go hunting at local farmer’s markets for these gorgeous peppers. If any of you have kids, let it be known that I fed these to my 8-year-old nephew who was visiting from India, and he LOVED them. His mom claims that he usually doesn’t eat vegetables, so moms out there, maybe this is your answer to getting your kids to eat some greens.

Enjoy! 🙂

Love,
Priyanka

Ingredients
2 cups of raw padron peppers, washed and dried
1 tablespoon extra virgin olive-oil
Kosher salt, to taste
freshly cracked black pepper, to taste
fresh lemon juice

Directions
Heat a skillet over medium-high heat. Add extra-virgin olive oil and add padrón peppers. Sprinkle with the salt, pepper, and lemon juice and cook for approximately 5 minutes, stirring every other minute. You want to let the peppers blister a little, so don’t worry if some sides are blackened (that’s when they are most delicious!).

Take them off the heat, sprinkle with more salt, if desired, and enjoy hot! Note: Don’t eat the stems, but use them to hold the hot peppers while you eat 🙂 Enjoy! 🙂

Smoked Salmon Crostinis

I make these crostinis a lot, but I made them recently and they flew off the table so quickly, that I realized that I just had to blog these for you. I get that warm and fuzzy feeling when a NO-COOK recipe is enjoyed so thoroughly (and I hardly had to do anything!). This recipe is simple, delicious, and easy to whip up as a beautiful appetizer for an impromptu meal or even a fancy shin-dig you had planned eons earlier. The salty bite of the capers is ever-so-important, so don’t forget those! And of course, one cannot over-stress the importance of fresh dill alongside gorgeous salmon slices. This is not season-specific so enjoy this recipe in summer, spring, or even winter!! PS…did I mention this is a NO-COOK RECIPE? 😉

Enjoy!

Love,
Priyanka

PS – I apologize in advance for being so general about the amount of the ingredients, however how much cream cheese and salmon you put on the baguette really depends on your personal preference (and the width and size of your baguette, which I simply cannot guess). Feel free to be as stingy or generous as you want with these ingredients 😉

Ingredients
1 fresh baguette (I prefer using garlic baguette to get that extra flavor, but you can use any baguette you enjoy)
2 teaspoons melted butter in a small cup
wild smoked salmon, amount to your taste (wild smoked salmon is amazing and much better than regular–splurge! the difference is noticeable)
cream cheese, amount to your taste
fresh dill, one sprig per baguette slice
capers, drained (you can buy these in a jar)

Directions

Preheat oven to 400 degrees F. Meanwhile, slice your baguette diagonally into approximately 1/4 inch thick disks. Place the slices on a cookie sheet or a flat baking pan. Brush them with the melted butter, sprinkle them with a dash of Kosher salt and into the oven they go for approximately 4-5 minutes. Flip the pieces of baguette at this point and check for doneness. [Note: You don’t want both sides to be super crispy! Lightly toasted is what we are going for here].

Remove the baguette slices off of the pan and let them cool for a few minutes. Spread cream cheese onto them, top with wild smoked salmon, and garnish with sprigs of fresh dill and capers. Serve immediately and enjoy! 🙂

Sweet & Spicy Baked Chicken Wings

I can’t explain why, but I had not made chicken wings, ever…until recently, that is. We had gone to a friend’s home for a potluck, and I fell in love with the wings they served. My friend shared the recipe she used, and I’ve tweaked it a little bit and made it spicier since my husband loves his spice! It’s based off of Food and Wine’s recipe from Carmel-based chef Tim Wood.

And this is the first recipe that I’ve tried, tested, and loved. Perhaps it was my fear of eating fried food, but this recipe is BAKED! Yet, you end up with a beautifully crisp, sweet, and spicy chicken wing done just right.

Serve this at your next party has a main dish accompanied by a side or noodles, and you’re all set – people will be raving and asking for your secret recipe! 😉 Enjoy!

Love,
Priyanka

Yields: Approximately 4 servings
Ingredients
3 pounds chicken wings
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup unseasoned rice vinegar
1 teaspoon crushed red pepper
1 teaspoon chili powder (if you want this to be more kid friendly, you can omit the chili powder)
1/2 cup honey
2 tablespoons soy sauce
Garnish: 2 scallions, thinly sliced

Preheat your oven to the ‘broil’ setting (if your oven does not have this setting, no problem! heat it to 500 degrees F).

In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper. Arrange the wings on a sheet pan and place on lower rack of oven. Broil for 45 to 50 minutes. Turn the chicken pieces over using tongs once every 15 minutes, until the wings are cooked through and crisp.

Meanwhile, in a small saucepan, combine the vinegar, crushed red pepper, and chili pepper. Heat over medium-high heat and bring to a simmer (this will happen quickly!). Simmer for 1 minute. for 1 Take it off of the heat and let it cool completely (to quicken the cooling process, pour out the mixture into a glass bowl). Once cool, whisk in the honey and soy sauce.

In a large bowl, carefully toss the chicken wings with the honey-soy mixture. Transfer the wings to a platter, sprinkle with the scallions and serve HOT! 🙂

Oven-Roasted Lamb Kefta (Meatballs)

I love this recipe because of it’s simplicity, ease of putting together, and bold flavor profile. The spiciness of the chili powder contrasting with the rich flavors of the cinnamon, cumin, and garlic literally create a party in your mouth. My signature on these meatballs is the addition of fresh pesto – in my opinion, adding the pesto adds a nuttiness and a little fattiness that keeps the meatballs incredibly moist and divine.

You can serve these alone with some fresh yogurt to dip into (or get fancy and serve it with some tzatziki for an authentic Greek feel!). Make it a meal by stuffing whole-wheat pitas along with some lettuce and tomatoes and there you have your lunch and/or dinner ready! Or you can even throw these delicious meatballs into some tomato sauce and simmer them until ready, and you have a gorgeous lamb meatball in tomato-sauce dish that you can serve over cous cous or rice.

The options are endless, and I see this healthy, oven-roasted lamb kefta as a base recipe that can serve as a one-bite appetizer at a fancy party, or as the filling of a sandwich the next day for lunch (although it is highly unlikely there will be any leftovers of this recipe) 😉

Enjoy! And be sure to share this one with your family and friends, as all good food should be!

Love,
Priyanka

Yields: Approximately 12 appetizer-sized meatballs

Ingredients

1 pound ground lamb (can substitute ground chicken, beef or turkey and still get a great result!)
1 1/2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon chili powder (optional)
1 tablespoon garlic powder
1 teaspoon celery seeds
1 teaspoon seasoned salt
1/2 teaspoon of cinnamon
freshly ground black pepper, to taste
3 tablespoons of homemade pesto (or any store-bought pesto works great too!)
1 medium white or yellow onion, minced
1 egg
1 tablespoon fresh chopped mint (or you can use dried mint)
Garnish: fresh mint leaves

Directions

Place lamb, cumin, paprika, chili powder (optional) garlic powder, celery seed, seasoned salt, cinnamon pepper, pesto, onion, egg and mint together in a bowl.

Mix evenly using clean hands [I prefer putting on clean, disposable gloves and then mixing. For some reason, mixing ground meat with your hands is the best way to incorporate all the ingredients! No kitchen tool can replicate what your hands can do :)]

Mix gently until evenly combined. Form mixture into 12 meat balls (I use a 1/4 cup measure for each meatball – or you can use an ice cream scoop or melon baller, size of your choice). Round off each meatball in your hands using a circular motion, and place each meatball on a parchment-paper lined baking sheet that has been sprayed with non-stick cooking spray. Chill kefta until ready to use (up to 2 hours in refrigerator).

Note: There are two ways to cook the kefta – you can lightly fry them on the stovetop or bake them in the oven.

Method 1: Heat extra-virgin olive oil in sauteé pan. Once the oil is hot, add meatballs (be careful not to overcrowd the pan with too many meatballs (if needed, cook in batches). Turning the meatballs occasionally for even cooking, cook for about 6-8 minutes until desired exterior crispness and interior doneness.

Method 2: Preheat the oven to 350 degrees F. Bake the 12 meatballs on the baking tray you prepared them onto and bake on the center rack of the oven for 15-20 minutes until browned as desired. Serve hot with yogurt, red onions, and cucumber slices! Pair with flatbread, pita bread, or fresh rice for a whole meal! 🙂

Chicken Salad Sandwich with Herb & Saffron Mayo

The thing I love about rotisserie chicken is that it cuts down my cooking time of most dishes to under 20 minutes. Being a working woman with mouths to feed, it’s almost like a dream come true that I can hopscotch over to the nearest Costco or Safeway and pay anywhere from $4.99 to $6.99 for a whole, fresh bird cooked to beautiful perfection. Not only do I get to do fun things with the meat like make a delicious chicken salad sandwich, but I also reserve the bones and skin to make a robust homemade chicken broth that completely elevates the taste of many of my dishes. I am true believer in not wasting food, and chicken bones are definitely never found in my trash bin unless I’ve simmered the heck out of them over a low flame while making a broth! 🙂

This chicken salad (sandwich) is an ode to the classic lunch box fare. However, the salad is perfect as an appetizer on top of a crostini or even as a picnic lunch with a fresh baguette in hand. Scoop up some of this chicken salad with a cracker if a baguette is nowhere to be found, and you’re sure to please your taste buds even then!

Enjoy! 🙂

Ingredients
1 rotisserie chicken, bones and skin removed
2 stalks of celery, chopped (chop up the leaves too! why waste?)
1 can of pitted olives, drained, rinsed, and halved
1 bell pepper (color of your choice), seeded and chopped into small pieces
1/2 red or white onion, chopped
1/4-1/2 cup Priyanka’s herb & saffron mayo
Kosher salt, to taste
freshly cracked black pepper, to taste
Variation: Add bacon bits or crunchy potato chips to your chicken salad for an additional crunch!
Garnishes to assemble sandwich: avocado, tomato, cheese, fresh spinach

Directions

Remove the meat from the rotisserie chicken, reserving the skin, bones, and dark meat for making your own homemade chicken broth, if desired! Otherwise, discard and place only the boneless meat in a large bowl. Add in the celery, olives, bell pepper, onion, and anywhere from 1/4-1/2 cup of Priyanka’s herb & saffron mayo.

Mixed thoroughly, but gently, until all ingredients are well-incorporated. Taste the salad and adjust seasoning, per your taste. Refrigerate in an air tight container for up to 2 days.

Serve chicken on toasted bread or hamburger bun, accompanied by avocado slices, tomato slices, pepper jack cheese, and fresh spinach. Add some bacon, sriracha hot sauce, or spicy brown mustard for a fun twist! Serve alongside baby carrots, potato chips, or fresh fruit for a complete meal! 🙂

Spiced Grilled Carrots with Mint Yogurt

My husband and I recently discovered a DELICIOUS, new restaurant in Redwood City called ‘Vesta‘. All I can say is, WOW – their menu is creative, simple, yet delicious and fresh. We ordered a wonderful pizza, accompanied by some grilled carrots that were both a beautiful presentation and outright delicious. I had no choice but to replicate it at home for a get together recently, and they were a smash hit (and a healthy one too!). The natural sweetness of the carrots mixed with the paprika and cumin, dipped in a spiced yogurt sauce is perfect. Just when we almost forgot that grilling carrots in a beautiful manner was even an option, the perfect crispy, yet charred taste through this cooking method is divine. This is the perfect side dish to any meal.

I hope you enjoy this in your kitchen as much as it was enjoyed in mine! ❤

Love,
Priyanka

Yields: 4-6 servings

Ingredients

4 carrots, cut into strips (don’t worry about making these even – this is a rustic and beautiful dish!)
1/8 cup extra virgin olive oil
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon garlic paste
Kosher salt, to taste

Yogurt Sauce
1 cup of yogurt
1/2 teaspoon garam masala
1/2 teaspoon cumin
Kosher salt, to taste
2 teaspoons fresh, chopped mint

Directions

Heat up your grill or grill pan and make sure it is hot! Meanwhile, in a bowl, combine the carrots, spices, and extra virgin olive oil. Make sure the carrots are well-coated with the spices.

For the yogurt dipping sauce, combine all ingredients in a separate bowl and set aside. Place in refrigerator covered with plastic wrap until ready to serve. Can be made 1 day ahead.

Once the grill is hot, place the marinated carrots onto the hot grill and let them get a nice char by not moving them for 2-3 minutes. Rotate them to allow beautiful grill marks all over them and serve hot with the yogurt dipping sauce!!

Sun-Dried Tomato & Olive Muffins

This recipe started years ago in my kitchen as an experiment for when a friend came over to my home. I made it once, and never made it again for some reason, even though we all really enjoyed them hot out of the oven! Fast forward a few years, and that same friend who I just co-hosted a baby shower for, specifically requested that I make these for her shower. I was so incredibly honored! 🙂 At the same time, I realized that it had been so long since I had made them and had never written the recipe down…oops!

I tested this recipe until it’s perfection in time for the baby shower and it was a hit, again. The subtle flavor of the cheese mixed in with the tanginess of the olives and heartiness of the sun-dried tomatoes is divine. I hope you get to share this with your families and loved ones over this beautiful holiday season.

Cheers,
Priyanka

Note: You can make mini muffins or full-sized ones, just be sure to adjust your baking time accordingly!

Yield: 12 full-size muffins or 24-30 mini muffins
Ingredients
1 cup milk, (preferably not fat-free – I use whole milk)
1/4 cup vegetable oil
1 egg (can be substituted with egg-replacer powder)
2 cups all-purpose flour
1/4 cup grated cheese blend (of your choice)
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon dried or fresh tarragon (optional)
1 tablespoon paprika
2 1/2 teaspoons baking powder
3/4 teaspoon Kosher salt
1/2 cup chopped sun-dried tomatoes in olive oil, drained
1/4 cup pimiento-stuffed olives
grated cheese blend of your choice, reserved, for topping the muffins

Directions
Heat oven to 400 degrees F. Grease your muffin pan with either melted butter or cooking spray.

In a large bowl, beat the milk, oil and egg using a fork or whisk. Fold in the flour, shredded cheese, basil, tarragon, paprika, baking powder and salt using a spatula, just until all of the flour is moistened.

Continue to fold in sun-dried tomatoes and olives. Divide batter evenly among muffin cups using a cookie scoop and fill each cup to approximately 2/3 full. Sprinkle the top of each muffin with the reserved shredded cheese.

Bake your muffins on the middle rack of the oven for 18 to 20 minutes or until golden brown (depends on your oven strength, so watch them!).

Immediately remove from pan to wire rack. Serve warm if desired.